Photo: Blake Pearson; Styling: Mindi Shapiro Levine Photo by: Photo: Blake Pearson; Styling: Mindi Shapiro Levine

Dominican Pork

Coastal Living NOVEMBER 2008

  • Yield: Makes 12 servings


  • 1 (8- to 10-pound) bone-in Boston butt pork roast, trimmed
  • 4 garlic cloves, thinly sliced
  • 1/4 cup sliced green olives
  • 1 (24-ounce) bottle mojo marinade


Cut small slits all over meat, and insert garlic and olives. Place meat in a large bowl, and add mojo marinade. Cover and chill 1 to 2 days.

Remove meat from marinade; discard marinade. Pat pork dry, and rub Spice Blend all over pork.

Heat oil in a large ovenproof skillet or pan over medium-high heat until hot. Brown roast on all sides. Scatter sliced onion around meat in bottom of pan. Cover and bake at 325° for 5 hours or until pork is tender and meat falls off the bone. Serve with pan juices and onion, if desired.


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Dominican Pork Recipe